Pre-heat the grill to high. Peel and mince the garlic. Roughly chop the zucchinis, tomatoes and eggplants. Peel and slice the redonions.
Heat a large pan over a medium heat with a drizzle of oliveoil. Add the onions with a pinch of salt and cook for 5 min. Add the garlic and dried oregano and cook for 1 min further.
Add the tomatopassata, zucchini, eggplant, tomatoes, stockcube and measured water. Reduce the heat to low, cover with a lid and simmer for 20 min. If the stew thickens too much, add a splash of water.
Meanwhile, place the chickenbreasts on a chopping board. Cover with cling film. Bash with something heavy like a rolling pin until halved in thickness. Juice half the lemon into a large bowl. Add the oliveoil, salt, honey, pepper and garlicpowder. Whisk. Add the chicken and turn to coat.
Place the chicken onto a lined baking tray (nestle the rosemary underneath) and cover with the marinade. Grill for 8-10 min or until cooked through.
Meanwhile, roughly chop the basil. Stir it into the stew and season with salt and pepper. Serve the grilled chicken with the ratatouille to the side. Crumble the feta over the top and garnish with the remaining fresh basil.
Tips for fussy eaters
Not keen on one of the vegetables? Replace it with your favourite or simply leave it out!
If you want the vegetables to have a little more bite to them, cook them for less time!
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